Creativity Abounds in Fermenting…using those probiotics in unique ways!

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I adore fermenting…love the health benefits, the flavors, the unique dimensions it brings to food, and the creativity it allows me to redirect my culinary path in all kinds of directions!

For those of you already fermenting – put on those creativity caps and get flying with some fun and interesting ideas. For those of you not fermenting, give it a try and venture into a new culinary world.

Today, I made two poached eggs, placed it on a mound of mashed potatoes, and garnished it with dehydrated sauerkraut – the outcome — delicious, unique, healthy, and flavorful!

Poached Eggs over a Mound of Mashed Potato and Garnished with Dehydrated Kraut

Poached Eggs over a Mound of Mashed Potato and Garnished with Dehydrated Kraut

How about a Pizza loaded with all kinds of goodies…including: fermented garlic in honey and fermented red jalapenos? Just think what kinds of toppings you could come up with…

Pizza with Fermented Garlic (fermented in Honey) and Fermented Red Jalapenos

Pizza with Fermented Garlic (fermented in Honey) and Fermented Red Jalapenos

Love those red jalapenos? Add them to some Fresh Spring Rolls with a side of Kimchi. You might even want to try making a Fresh Roll with some Kraut!

Fresh Rolls with Fermented Red Jalapenos and a Side Dish of Kimchi

Fresh Rolls with Fermented Red Jalapenos and a Side Dish of Kimchi

One of my favorite things to do is develop new and different meatballs using different types of meat and ingredients…I did a Reuben Meatball loaded with Kraut, Swiss Cheese, Rye Bread Crumbs, etc.…while the Sauerkraut was no longer probiotic, it had fabulous flavor and texture. It doesn’t always have to be probiotic, although that is one of the major benefits of fermenting.

Reuben Meatballs made with Sauerkraut, Swiss Cheese, Rye Bread...you get the idea - on the side some additional ferments!

Reuben Meatballs made with Sauerkraut, Swiss Cheese, Rye Bread…you get the idea – on the side some additional ferments!

There are times I utilize the finished ferments as part of the ingredients or a garnish, and other times, I use them as side dishes. You can also have your fermented products take center stage and be the focus of your meal. Ferments can also contribute to desserts! Check out my Baked Apple loaded with honey-fermented cranberries.

Ferments were not only side dishes - but central in my dessert - Honey Fermented Cranberries loaded into the Baked Apple - used the fermented honey too!

Ferments were not only side dishes – but central in my dessert – Honey Fermented Cranberries loaded into the Baked Apple – used the fermented honey too!

There of course are loads of other fermentation options from Kombucha and Water Kefirs to Craft Beers and Hard Ciders. Yes, Sauces and Vinegars too…

Duck Tacos with loads of Fermented sides - green tomatoes, jalapenos, haricots verts, carrots, and the sauce!

Duck Tacos with loads of Fermented sides – green tomatoes, jalapenos, haricots verts, carrots, and the sauce!

Get your creativity mojo on and see just what you can come up with…please feel free to post some ideas in the comment section of this blog or on Feed Me Heartfully on Facebook!
Right now, I’m dreaming about Miso…stay tuned!

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